Wednesday, December 26, 2018

This recipe ,given and taught to her by Donnie Ray's sister in Monroe ,Louisiana...is another of Donnie Ray's favorites..

"Just like our mom used to make this make this" he said. He recommended cooking the day before you want to eat it. "It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce."he said..

Him being from Louisiana...He ought to know..

INGREDIENTS:

1 tablespoon

shortening (or as needed)

1

white onion (chopped)

3 cloves

garlic (chopped)

1

green bell pepper (chopped)

8 cups

water

1 pound

dried red beans

1

smoked ham hock

1 pound

smoked sausage (cut into bite-sized pieces)

2 stalks

celery (chopped)

2

bay leaves

1 tablespoon

creole seasoning (such as Tony Chachere's®)

½ teaspoon

dried thyme

½ teaspoon

dried sage

1 dash

hot pepper sauce (such as Tabasco®, or to taste, optional)

3 cups

white rice (cooked)

DIRECTIONS:

Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.

Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.

Saturday, December 22, 2018

I must admit..I have never had This dish before...but I have heard from my Southern relatives...It is delish and to die for..

Green tomatoes are left on the vine to ripen in most places in America, but down South, cooks know the best thing to do with those bad boys is to deep-fry them and chow down. They’re a surprising and delightful appetizer option.

INGREDIENTS:

3 Green beefsteak tomatoes

3 Eggs

1 Cup milk

2 Cups flour

4 Cups Golden Dipt all purpose batter mix

Vegetable Oil

Salt

DIRECTIONS:

For the tomatoes:
Slice off and discard the top and bottom of each tomato. Slice the tomato into 18 1/4-inch-thick slices.
Whisk together the eggs and milk to make an egg wash.
Dust the tomato slices with flour and shake off the excess.
Place the slices, a few at a time, into the egg wash.

Coat the slices with Golden Dipt.
Pour vegetable oil into a skillet to about 1 inch deep.
Heat oil on medium high heat until it sizzles when a small amount of flour is dropped in.
Fry the tomato slices in small batches until they turn golden brown and crisp.
Remove the cooked tomatoes to a plate lined with paper towels.
Season with salt and place in warm oven until all tomatoes are cooked.

Toss the cut apples in a bowl with the sugar, cinnamon, corn starch, nutmeg, and orange zest. Set aside.
Place a sheet of parchment paper down on a table and place the strudel leaves on top.

Layer two pieces on top of each other and brush the top piece with the melted butter. Then place two more sheets on top and brush the top with butter. Then repeat for a third time to create six layers.

Strain any accumulated juice from the apples, and spoon them in a log shape three inches in from one of the long edges.

Take the top layer of dough and fold it over the apples to secure them, then wrap the apples, and the dough, into a log.

Brush the top and sides with more melted butter, then place in the refrigerator for one hour.

Preheat an oven to 350 degrees.

Place the strudel on a baking pan lined with parchment paper and cook for 15 minutes, or until golden brown.

Monday, December 10, 2018

These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts. Dusting them powdered sugar before baking creates a crackly, glossy coating. Feel free to add more afterward as well.

Let cool; set 1¼ cups pecans aside for making the dough.
Pulse granulated sugar and remaining ¾ cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30–60 seconds.

Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract.
Pulse just until mixture is smooth and combined.
Scrape frangipane into a small bowl and chill at least 30 minutes before using.Do Ahead: Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won’t be upset about it.

Beat butter, granulated sugar, and ¼ cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it’s firm enough that you can scoop it and it will hold its shape, 30–45 minutes.

Place racks in upper and lower thirds of oven; preheat to 350°. Place ½ cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2" apart.

Bake cookies until puffed but edges are still soft, 6–8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping ½-teaspoonful of frangipane into each and top with a pecan half from remaining reserved ¼ cup. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6–8 minutes longer. Let cool on baking sheets.

Just before serving, dust cookies with more powdered sugar if desired.

Do Ahead: Cookies can be baked 5 days ahead. Store airtight at room temperature.

Friday, December 7, 2018

Hey babies....Here is a savory pie for the fall that isn't Pumpkin...Sweet Potato Pie with Marshmellow Meringue.

Sweet potatoes are essentially the closest you’ll get to pumpkin in both taste and consistency. With ingredients and spices similar to that of a pumpkin pie, it’s the perfect alternative to the fall classic. Factor in the rich and fluffy marshmallow meringue, and you have an utterly delectable treat in your hands..

So check this out-

INGREDIENTS:

1 cup

all-purpose flour (sifted)

½ teaspoon

salt

⅓ cup

shortening (+1 Tablespoon)

2 tablespoons

ice cold water

3

large sweet potatoes (to make 2 cups of filling, do not use canned)

4

egg yolks (from large eggs)

¾ cup

sugar

¼ cup

brown sugar (lightly packed)

¼ cup

evaporated milk

1 tablespoon

fresh lemon juice

1 teaspoon

vanilla extract

1 teaspoon

ground cinnamon

½ teaspoon

kosher salt

¼ teaspoon

ground nutmeg

1

lemon (zest of)

6
egg whites (room temperature)
3 ½ cups
marshmallow creme

DIRECTIONS:
For the pie crust, measure flour into bowl; mix salt through it. With pastry blender (or two knives) cut in shortening until particles are the size of giant peas. Sprinkle with cold water, a Tablespoon at a time, mixing lightly with fork, until all flour is moistened.
Here is my trick. No matter what crust I use, it never seems to roll out as large as I want, so I increase the recipe by about half (it doesn’t even need to be exact). This gives me extra dough on the edges for a thicker crust and I often have enough left over to make little cut outs as well. This crust recipe is for an 8″ or 9″ pie, but with the increase, it fits my 9″ deep dish pan, which is what I used to make this pie. It’s up to you whether you increase the recipe for the dough or not.

Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. Then turn out lightly on a board covered with wax paper and lightly floured to prevent sticking.

Prepare your rolling pin by covering it with a stockinet. If you do not have a stockinet, you must get one. It will make your crust endeavors so much easier. Flatten the disc with your hand and roll out the dough to about 1/8″ thick. Keep rounding the pastry edge. If it begins to break, pinch broken edges together the best you can. Keep pastry circular and roll it about 1″ larger all around than an inverted pie pan.

Fold pastry in half and carefully transfer to your pie pan. Unfold and ease pastry loosely into pan. Do not stretch which causes shrinking during baking.

Fold the edges under and crimp as desired. Preheat oven to 400 degrees.
Place pie shell in the freezer for 15 minutes or until firm. Line frozen shell with foil, pressing firmly against the sides and folding gently over the edges. Fill shell with raw rice or dried beans and blind bake until crust is set but not browned, about 20 minutes. Unfold foil at edges and carefully lift it out; return shell to oven and bake 5-10 minutes, or until pale golden.

For the filling, bake sweet potatoes for 40-50 minutes or until very soft in a 400 degree oven. Peel while hot and place potatoes in food processor.

Puree until smooth. Peeling and processing the potatoes while hot makes a smoother puree.

Add egg yolks, sugars, milk, lemon juice, vanilla, spices and lemon zest; whisk just to blend. Pour filling into pie crust (it’s alright if the crust is still hot from baking…if you are using a store bought crust, make sure it’s at least room temperature), smooth the top and bake 20 minutes at 400 degrees. Reduce oven to 325 degrees and continue baking until a knife inserted 1″ from the center comes out clean, 20-30 minutes. Remove pie but leave oven on.

Beat room temperature egg whites (you can do this and have it ready while pie is baking) with a mixer in a clean metal or glass bowl until soft peaks form. Gradually add marshmallow creme and continue beating until stiff peaks form, 5-7 minutes more.

Spread meringue over pie all the way to edges so the meringue doesn’t shrink. (Beads of liquid often form on meringue. To avoid “weeping” spread the meringue on the pie while the filling is hot, then brown it.) Spike it to make swirls and swoops. Return pie to the oven and bake 15-20 minutes or until topping is golden, rotating for even browning. Watch the pie carefully at this point, do not walk away…meringue can burn.

Cool pie to room temperature and place in the fridge over night before serving.
And there you have it...Enjoy! Eat well my friends!

Tuesday, October 23, 2018

Mashed potatoes are always a crowd pleaser at the Thanksgiving table or at any table for that mater (Except when they're not.)

So knowing how to make them the right way is kind of essential. And while they seem easy enough to whip up on the fly, there are a few trick you can employ to ensure your mash is fluffy and light instead of gloppy and gloopy.

Here's how to master mashed potatoes:

A trick from British author Anna Jones makes potatoes—and all vegetables, actually—more weeknight-friendly than ever.

1. Choose the right potato(es)

Starchy potatoes like Russets are the classic and best choice for mashed potatoes. Their high starch content guarantees a light, fluffy result that easily soaks up butter and cream. Using low-starch, waxy potatoes such as fingerlings or red-skinned potatoes will result in a mash that's gummy.
However, while Russets make for a fluffy mash, they do tend to be milder in flavor than some other varieties. Combining Russets with a flavorful potato, such as Yukon Golds (which are lower in starch than Russets, but totally big on flavor) makes for a richer, more buttery-tasting mash.

2. Cut the potatoes evenly

For classic Thanksgiving potatoes, you'll want to peel them first. Start by peeling one potato, cutting it into large, even chunks and placing the chunks directly into a bowl of cold water. Then continue with the next potato. Placing potatoes directly into the water will keep them from browning and rinse off some excess starch.

3. Boil potatoes starting with cold water

Drain the chopped potatoes and then transfer to a large pot and cover them with fresh cold water. Bringing your potatoes to a boil with the water rather than adding them to already boiling water will ensure they cook evenly—this is also why you want evenly chopped potatoes: so that a small chunk doesn't overcook while you're waiting for a larger one to be done.
Potatoes are pretty much a blank slate when it comes to flavor, so it's important to season as you go. Generously salt the water you use to boil your potatoes. "I also like boiling the potatoes with whole peeled garlic," says former Epi editor Adina Steiman. The garlic infuses into the potatoes as they cook, adding a subtle savory flavor.

Rice the potatoes

"A potato ricer is the best way to make mashed potatoes," says senior food editor Anna Stockwell: it's the best way to limits lumps, prevents you from overworking the potatoes, and makes things go along more quickly than using other methods. Want mashed potatoes that are fluffy rather than gluey? Put the potato masher aside and reach for a ricer instead.

Thanksgiving isn't the right time to put a hold on fat. Reach for high-quality unsalted butter (so you can control the salt yourself), whole milk, and real cream for the ultimate mash. Let the butter soften to room temperature—if you melt it, you'll loose the emulsion resulting in potatoes that are less creamy.
However, for maximum absorption—and so you don't cool down the potatoes too quickly—you'll want to heat up the milk and cream. Don't bring it to a boil, just heat it until it's hot to the touch or you start to see steam rising from the pot. Feel free to toss in a few fresh thyme sprigs, garlic cloves, or bay leaves to infuse the milk while it warms up—just be sure to leave them behind in the pot when you pour the milk into the potatoes. If you want to add tang, swap out some of the milk for buttermilk, sour cream, or full-fat Greek yogurt. Since they'll curdle when heated, these can be added cold.

6. Reheat the right way

Yes, you can make mashed potatoes ahead of time. The challenge is reheating them while keeping them luscious. Potatoes continue to absorb moisture as they sit, so former food editor Katherine Sacks recommends keeping some of the milk you're putting in the mash to the side to use when you reheat it. "Make the mashed potatoes a bit drier then you want them to be. When you're ready to reheat them, simmer the remaining milk in a pot, stir in the mash, cover and warm over low heat."

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.

Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

Wednesday, October 3, 2018

See These drumsticks? These Drumsticks are the perfect game-day treat. They're super tender and packed with flavor. Broiling is an optional step, but it really takes them to a whole other level. Fall apart meat and crispy skin.

INGREDIENTS:

1/2 c.
low-sodium soy sauce

1/2 c.
low-sodium chicken broth

1/4 c.
sweet Thai chili sauce

2 tbsp.
Sriracha

2 tbsp.
brown sugar

Juice of 1 lime

1" fresh ginger, peeled and minced

3
cloves garlic, crushed

4
to 4 1/2 lb. chicken drumsticks

2
green onions, thinly sliced

1 tsp.
toasted sesame seeds, for garnish

DIRECTIONS:

In a large bowl, whisk together soy sauce, chicken broth, chili sauce, Sriracha, brown sugar, and lime juice. Stir in ginger and garlic.

Place drumsticks in a large resealable back. Pour over marinade and seal. Marinate 30 minutes up to overnight.

Pour drumsticks and marinade into slow cooker and cook on high for 3 to 4 hours or low for 5 or 6.

When drumsticks are tender and cooked through, preheat broiler to high.

Transfer drumsticks to a large foil-lined baking sheet and broil until golden and crisp, 3 to 5 minutes.

Tuesday, October 2, 2018

You know I'm a lover of pasta....And this is an insanely easy recipe for a week day night...So I'm told...You know I'm always looking out for the fatigued working man and woman...Should I add fatigued, stressed out and hungry working man and woman...

INGREDIENTS:

3/4 lb.rigatoni

Kosher salt

1 (16-oz.) container ricotta

1/2 (10-oz.) box frozen spinach, thawed, wrung out, and chopped

2 cloves garlic, minced

1 egg

1/2 c.grated Parmesan, plus more for sprinkling

Crushed red pepper flakes

Zest of 1 lemon

1 (32-oz.) jar marinara

1 1/2 c.shredded mozzarella

DIRECTIONS:

Preheat oven to 350°. Grease a large rimmed baking sheet with cooking spray or oil. In a large pot of boiling salted water, cook rigatoni according to package instructions until al dente.

Drain, then scatter on prepared baking sheet.

In a large bowl, mix together ricotta, spinach, Parmesan, garlic, and lemon zest. Season with salt and a big pinch of red pepper flakes. Transfer mixture to a piping bag or a large resealable plastic bag and snip one corner.

Spread a layer of sauce into bottom or large skillet or medium baking dish. Fill each rigatoni with ricotta mixture then place on top of sauce in concentric circles in an even layer. Top with more sauce and mozzarella. Place another layer of filled rigatoni on top then spread more sauce on top. Sprinkle with Parmesan. Bake until top is crispy and sauce is bubbling, about 30 minutes.

Thursday, September 27, 2018

A nice quick and easily prepared meal for weeks nights when you come home mentally and physically exhausted ,like I am as I write this.

These pork chops also stand up great to high heat and assertive flavors, so they’re a natural pairing with hearty root vegetables and a bold vinaigrette.
Be sure to use pork chops that measure between 1 and 1 1/2 inches thick for this recipe.

Friday, September 21, 2018

I always order this when I go to the California Pizza Kitchen...(Shameless plug...I kinow) but here is the crib notes version to how to prepare this..-INGREDIENTS:

One 9 oz package Fettuccine

Two 10-ounce containers Meat Sauce

Grated Parmigiano Reggiano cheese to taste

DIRECTIONS:
Cook Fettuccine in salted boiling water for 1 minute, then drain. Heat Meat Lovers Sauce in saucepan and then add Fettuccine. Add pasta-cooking water a little at a time, if necessary. Top with grated Parmigiano Reggiano cheese and serve.

That's it....Piece of cake......Enjoy it tonight! Eat Well My Friends!

Place pork chops, potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.

Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with parsley, if desired.

There now wasn't that easy? Get to the supermarket and pick up the ingredients and fire up that stove...Enjoy! Eat well my friends!

Saturday, September 15, 2018

Fall Starts in about a week and in that season, Pumpkin Pie is always a favorite....Not Sweet Potato, We'll deal with that later..but Pumpkin Pie...

INGREDIENTS:

1 medium pie pumpkin (about 3 pounds)

2/3 cup sugar, divided

1-1/2 teaspoons ground cinnamon, divided

1/8 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 large Nellie’s Free Range Eggs, lightly beaten

1 can (5 ounces) evaporated milk

1/2 cup milk

Pastry for single-crust pie (9 inches)

Whipped cream and ground cinnamon, optional

DIRECTIONS:

Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin.

Replace the top. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 1-1/2 hours or until very tender. Cool.

Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk.

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
2. Arrange the bacon in an even layer on the baking sheet and sprinkle evenly with black pepper. Bake until evenly brown and crispy, 14 to 16 minutes. When the bacon is cool enough to handle, break each slice into 2 or 3 pieces.
3. While the bacon cooks, heat a large skillet over medium heat. Working in batches, add 2 or 3 tortillas to the pan and heat until lightly browned on each side, 1 minute per side. Repeat until all tortillas are toasted.
4. To serve, place 1 piece of lettuce, 1 or 2 pieces of tomato, 2 slices of avocado and 3 pieces of bacon on top of each tortilla.
5. Serve immediately, with limes for squeezing.

1. MAKE THE SLAW: In a large bowl, whisk together the yogurt and vinegar. Add the cabbage, carrots, fennel and scallions; toss well to combine. Season with salt and pepper.
2. Cover the bowl and transfer to the refrigerator for 30 minutes to allow the flavors to meld.
3. MAKE THE DRUMSTICKS: Prepare your grill for high heat. Season the chicken with salt and pepper.
4. In a small saucepan, melt the butter over medium heat. Add the honey, sriracha, lime juice, garlic powder and ginger; simmer for 2 minutes.
5. Brush the grill grates with the olive oil. Grill the chicken, turning as needed, until charred and fully cooked, 15 to 20 minutes.
6. Brush the honey-sriracha sauce generously over the chicken and continue to grill, turning frequently, for 6 minutes more.
7. Garnish the chicken with chives and serve with the slaw and lime wedges.

Thursday, August 30, 2018

Here is an old recipe from believe it or not...The 70's ..That needs to come back!

INGREDIENTS:

4 large eggs

2 cups sugar

1 cup canola oil

2 cups all-purpose flour

2 to 3 teaspoons ground cinnamon

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 cups grated carrots

FROSTING-

1/2 cup butter, softened

3 ounces cream cheese, softened

1 teaspoon vanilla extract

3-3/4 cups confectioners' sugar

2 to 3 tablespoons 2% milk

1 cup chopped walnuts, optional

Orange and green food coloring, optional

DIRECTIONS-

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting.

Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot.

Store cake in the refrigerator.

And there it is.....(Wait until after this heatwave to bake this...)Enjoy! Eat well my friends!

Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.

Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.

Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.

Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.

Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.

Thursday, August 9, 2018

Hey Folks...Here is an easy to fix Banana -Walnut Bread recipe that is actually good for you....You know how most things you love aren't...Well this is the exception...This is healthy, nourishing, and incredibly indulgent. Quick-cooking oats, tangy buttermilk, brown sugar, a double nutty dose of chopped walnuts and walnut oil, and course—bananas—take this moist banana bread to a whole new level.Check it out.

INGREDIENTS:

¾ cup

Organic Coconut Flour

¼ teaspoon

Baking Soda

6

Eggs

¼ cup

Coconut Oil

1 teaspoon

Vanilla Extract

½ teaspoon

Almond Extract

2

bananas ripe

¼ teaspoon

ground Cinnamon

¼ teaspoon

Nutmeg

1 cup

Chopped Walnuts

½ cup

Almond Flour

2 tablespoons

Coconut Oil

2 tablespoons

Honey

1 tablespoon

ground Cinnamon

½ cup

Chopped Walnuts (chopped)

DIRECTIONS:

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Don't Sweat The Technique-

Banana bread is easy to make-just a few simple steps-and irresistible to eat. I recommend making a few extra loaves, wrapping in plastic, and freezing. Thaw at room temperature for an hour and you'll have fresh banana bread ready to go by the time everyone wakes up. Freezing individual slices works well too.

Wednesday, August 1, 2018

I was introduced to this dish when I was a cook in the U.S. Air Force...Stationed in Japan, Okinawa, to be exact...

I've loved it ever since...I don't know if this is a Japanese dish or not...(I was in a Restaurant run by Americans..Ex-Servicemen who specialized in "Pan Asian "Cusine..I'll give them the benefit of the doubt.)

It is Japanese...If you’ve never had stir-fried Japanese yakisoba noodles before, I urge you to invite them into your work week rotation. They are fast, highly-adaptable, and couldn’t love summer’s bounty any more. In Candice Kumai’s Kintsugi Wellness, the cookbook author and wellness writer shares her nostalgic recipe for Light Yakisoba Noodles.

Here, I used a mixture of shiitake mushroom, kale, onion, and garlic to befriend the fresh yakisoba noodles, but you could easily swap in any number of vegetables to suit your taste (cabbage, carrot, scallions, and bean sprouts are traditionally used), as well as adding in some cut-up chicken, pork, shrimp, or tofu if you fancy a protein.
This easy-to-make (and easier-to-love!) yakisoba hits all the right notes, and scales up readily for a larger group. Throw it together on any given busy weeknight, with plenty of time to let you sit back and soak up the last of the evening's pinky orange-hued suns.

INGREDIENTS:

2 tablespoons toasted sesame oil

1/2 yellow onion, finely diced

2 garlic cloves, minced

2 cups thinly sliced shiitake mushroom caps

3 cups fresh yakisoba noodles (look for these at the Japanese market)

2 cups finely chopped kale

1 1/2 teaspoons toasted sesame seeds

Light yakisoba sauce

2 tablespoons reduced-sodium tamari soy sauce

3 tablespoons rice vinegar

1 tablespoon tomato paste (or try sriracha)

1/4 cup vegan Worcestershire sauce

1/4 cup purified water

DIRECTIONS:

In a medium sauté pan warm the oil over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, until fragrant. Add the mushrooms and sauté for 2 to 3 minutes more, stirring well.

Add all the ingredients for the light yakisoba sauce to the pan and stir. Add the fresh yakisoba noodles and sauté for a few minutes, tossing to coat all the noodles with the sauce, and cook until the water evaporates.

Add the chopped kale and toss to slightly wilt and coat with the sauce. Divide the noodles among individual serving bowls and top with 1⁄2 teaspoon of sesame seeds per bowl.

There you have it....Enjoy...Eat and Drink Well My friends...
Special thanks to Candice Kumai for this great recipe!

In a large heavy-bottomed Dutch oven-type pan, sweat the vegetables out over low heat in the olive oil with a pinch of salt.

Let them sweat about 7 to 8 minutes, until the onions become translucent but are not taking on color. Add about 3/4 cup water and the tablespoon of tomato concentrate and let cook down briskly until the liquid is almost completely evaporated.

Now add the ground meat, breaking it up continuously and moving it about so that no lumps or balls form and all the meat gets broken down into its individual strands. Once the meat is all broken down and just cooked, add the can of San Marzano tomatoes and cook, simmering gently, stirring occasionally on the lowest heat you can go. The longer and slower this cooks, the better the ragu. We're talking 3 or 4 hours. You will know it's done when all the fat has cooked out of the meat and floats lazily on top of the sauce, colored orange from the tomato. At this point, the ragu can be eaten immediately or refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Have with a nice glass of wine..

There it is...Not too complex...Enjoy! Eat and drink well my friends..

Tuesday, July 17, 2018

Mannnnnnnnnnnnnnnnnn,I can eat Steak every night of the week...And I would except that is probably not healthy or very good for a man my age...

But here is a recipe for Perfectly Grilled New York Strip Steaks...

INGREDIENTS:

Kosher salt and freshly ground black pepper

2 teaspoons light brown sugar

2 teaspoons ground coffee (regular or decaf)

1 teaspoon (dried) granulated garlic

1 teaspoon chipotle chile powder

1 teaspoon crushed red pepper flakes

3 (1½-inch-thick) New York strip steaks

1½ tablespoons good olive oil

DIRECTIONS:

In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.

When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney ¾ full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.

Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side.

Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium.

Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

Monday, July 9, 2018

The mayonaise doesn’t make it into the acronym,BLT...Bacon ,Lettuce, Tomato that is... but it plays a crucial role: It brings all the flavors together, like a team huddle. What, then, if you don’t like mayo? I started thinking about what this ingredient brings to the table. If you’ve ever made mayo before, it becomes pretty clear pretty quickly: fat. Mayo is mostly oil, which becomes emulsified, thick, and creamy thanks to egg yolks.

So why does a BLT need more richness when it already has bacon? Why do we need to call in outside oil when we’re already rendering a bunch of fat? Why not use that bacon fat instead of mayo?!
This means we lose the creamy spread, but gain something else entirely: best-ever sandwich toast. After you crisp up the bacon (I prefer a cast-iron, but any large-enough skillet works), drizzle the rendered fat on the bread. Toast in the same pan until it’s golden
brown, practically fried in the bacon fat.
You’ll want to eat this just as is, sans mayonaise and I don’t blame you.

But don’t! Spread the Mayo...I was just saying...We have a sandwich to build. My strategy, from bottom up: bread, lettuce, bacon, tomato, bread. This way, the juicy tomato drips down the rest of the ingredients, like the vinegar to balance all the richness. But between us, it’s just a BLT, and whatever you do will be great.

Check out this recipe -

INGREDIENTS:

3 thick slices bacon, halved

2 slices white bread

4 bread-sized pieces iceberg

1 extra-thick, bread-sized slice juicy red tomato

1 pinch salt and pepper

DIRECTIONS-

1.Set a cast-iron skillet over medium heat.

2.Add the bacon. Cook until browned and as crispy as you like it. Remember, it gets significantly crispier as it cools!

3.While cooking, flip halfway through, and progressively drain the fat into a heatproof glass or bowl. When the bacon is done, transfer to a paper towel-lined plate, and drain the rest of the fat into the glass or bowl.

4.Now add 2 teaspoons bacon fat back to the skillet.

5.Add the bread and toast until the bottom is browned. Drizzle each piece with another teaspoon bacon fat and flip.

6.Cook until the other side is browned.

7.Transfer to a plate. Layer the sandwich in this order: bread, lettuce, bacon, tomato (sprinkle with salt and pepper), bread. Slice in half diagonally, from corner to corner, and eat immediately.

Wednesday, July 4, 2018

Grilled Pork Chops with Pineapple-Turmeric Glaze

For this grilled pork chops recipe, don’t be afraid of getting a good char here. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor. Try this glaze on shrimp, whole fish, chicken breasts, slab bacon, or beef skewers.

Check out this recipe..

INGREDIENTS:

Vegetable oil (for grill)

½ cup pineapple juice (from a can)

¼ cup honey

¼ cup unseasoned rice vinegar

3 Tbsp. Dijon mustard

1 tsp. crushed red pepper flakes

½ tsp. toasted sesame oil

½ tsp. ground turmeric

4 1"-thick bone-in pork chops

Kosher salt

DIRECTIONS:

Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to ¾ cup, 10–15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.

Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°, 1–4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov

ABOUT ME

I am a native of Philadelphia PA, USA; attended Darby-Colwyn High School 1973-76; attended Shippensburg University and majored in Journalism 1976-81; charter member of Kappa Omega Chapter, Kappa Alpha Psi Fraternity; served in US Air Force Reserves 1984-2006. I'm also a husband, father, and grandfather. My birthday is March 24th and my sun sign is Aries (The Ram). And, just so we're clear, let's establish from the door, Aries rules! Okay?

PURPOSE STATEMENT

One thing my wife and I like to do is eat out at nice (and sometimes, not so nice) restaurants. From time to time, this blog will feature recipes, reviews of restaurants, and healthy eating information. Posts will not be published here on a daily basis like my other two blogs, but I hope you will enjoy this blog too!

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